Fermente ve ısıl işlem görmüş sucuklarda tağşişin histolojik muayene ile tespiti

Abstract

Bu çalışmada, Türk Gıda Kodeksi Et ve Et Ürünleri Tebliğinde sucuklarda bulunmasına izin verilmeyen doku ve organlar ilave edilerek fermente ve ısıl işlem görmüş sucuklar hazırlanmıştır. Farklı metotlarla üretilen sucuklara %10 oranında katılan doku ve organları histolojik muayene ile tespit etmek ve ayrıca üretim sırasında uygulanan işlemlerin dokular üzerinde ne tür etkiler oluşturabileceğini incelemek amaçlanmıştır. Fermente ve ısıl işlem metotları arasında istatistiki bir fark bulunmamış olmasına rağmen, sonuçlarımız tağşişin tespiti ve histolojik muayene arasında güçlü bir korelasyon olduğunu göstermiştir. Fermente ve ısıl işlem görmüş sucukların tüzük ve standartlara uygun olarak imal edilip edilmediklerinin kontrolü ve kalitelerinin belirlenmesi amacıyla kimyasal, fiziksel ve mikrobiyolojik analizler yapılmaktadır. Bunlara ilaveten, tağşiş amacı ile kullanılan doku ve organların tespitinde histolojik muayenenin, tüketicilerin daha kaliteli ürünler tüketmesine yardımcı olan faydalı bir yöntem olduğu kanaatine varılmıştır

Keywords

• Fermente
• histolojik incelemeler
• ısıl işlem
• sucuk
• tağşiş

Detection of adulterations in fermented and heat-treated Turkish type sausages by histological examination

Abstract

In this study, Turkish type sausages were prepared by fermentation and heat treatment after adding prohibited tissues and organs, listed in the Communique of Meat and Meat Products of the Turkish Food Codex. The aim was to determine if these tissues and organs, when added by 10% as adulterants to different types of Turkish type sausages produced with different methods, could be detected by histological examination and also to examine the effects of food processing executed during production on these adulterants. Although no statistically significant differences were found between fermentation and heat treatment methods, our results showed a strong correlation between identification of adulteration and the histological examination. The chemical, physical and microbiological examinations are executed for the purpose of controlling whether the fermented and heat-treated Turkish type sausages were conformed with the standards and regulations and also determining quality levels of Turkish type sausages. In addition, the histological examination in order to detect the tissues and organs which are used as additives for the purpose of adulteration has been concluded as an useful method which will help consumers for much better quality products

Keywords

• Adulteration
• fermented
• heat-treated
• histological examination
• Turkish type sausage

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